Wednesday, October 28, 2015

I didn't make any modifications other than leaving out the chocolate chips and using creamy peanut butter vs crunchy, however if baby is under 1 you can sub the honey for maple syrup and make the bites really tiny. :)

I used thin cut chicken breasts (1 kilo worth- so a little over 2 lbs). I also used 1/2 c mayo and 1/2 c plain full fat yogurt. Next time I'll try a lower ratio of mayo so it's even healthier-- like 1/4 c mayo, 3/4 c yogurt. I also used reduced sodium season salt, but if baby is under 1 you might want to use even less.

This post deserves some love, and I'll get a purty picture up when I have a chance, but it's MY FIRST RECIPE! Like, mine, not modified from anyone elses! :)

I was looking for something fallish, and I love donuts/muffins as an easy grab for breakfast. Pumpkin is really expensive here, and though I'm sure I'll cave and get some, or get one of their huge pumpkin like gourds to roast myself, apple cinnamon did the trick for a fall feel.

So here ya go- my first recipe! These turned out so soft and moist, and I was pretty impressed with the subtle apple flavor. There's a delicious apple aroma as they bake and the flavor didn't disappoint.

1. Mix flour, baking powder, and cinnamon in a medium sized bowl.
2. In a large bowl, blend the butter and sugar until light and fluffy, around 3 minutes.
3. Add the egg and beat an additional minute.
4. Add in the flour a little at a time, alternating with the juice until fully encorporated.
5. Mix in grated apple.
6. I let my batter sit for 20-30 minutes. The whole wheat flour is not as pulverized here, and I find it helps with the moistness of the batter.
7. Fill greased mini donut tins (or mini muffin tins) 2/3 of the way full. Bake for 15 minutes, until donuts are golden. *Note: I find filling a piping bag with batter and piping it in to be the easiest way to fill the pans.

Tuesday, October 6, 2015

I didn't actually make any modifications. I didn't use any mix-ins either. If baby is under 1, you can use pure maple syrup instead of the honey. I did use regular full fat yogurt vs greek, because we can't get greek here. :)

I made these pretty much exactly like the recipe calls for. HOWEVER, I attempted to double the recipe (in the end I had a little less corn, so I got 10 enchiladas vs 16-- but even with the amount of corn called for, I think I'd only get 14ish). I also used white cheddar vs pepper jack. We can't get pepper jack here anyway, and I'm not sure they babies would eat it. Also, I was curious when reading the recipe how the milk would thicken as it boils, since there was no thickener added. Sure enough, it only thickened slightly, so after 10 mins of simmering, I added a bit of flour (2 T ish?) and it thickened up right away. Arrowroot powder is a good substitute for cornstarch as well.

Modifications:
I don't use her frosting recipe (chocolate chips), and I subbed the sugar for 1/4 c pure maple syrup and 1/4 c coconut sugar. Also, I would reduce the cooking time to 12 minutes if you are doing mini donuts like I did.

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Jen

@blwfun

Jen is a wife, mom, teacher, and wanna be chef. She loves to cook and is a mean recipe follower/modifier (but doesn't have the talent to make up her own... yet!). She lives with her crazy Cuban husband and 1 year old boy/girl twins in Houston (until August- then Cairo, Egypt). She loves planning and executing healthy meals for her family! She shares 3 meals a day on Instagram, where you can find her @blwfun.